Fahsa: the bubbling pot of Yemen

If you hear a pot bubbling at the table in a Yemeni restaurant and smell garlic and spices, it is most likely fahsa. It is one of the best-known hot dishes of Yemen, often linked with Sana’a, and traditionally comes in a stone pot that keeps the heat to the last bite.

Why is it called fahsa?

The name points to how it is made: the meat, lamb or beef, is cooked until tender and then shredded and mashed into small pieces. The meat blends with the broth so every spoonful carries flavour.

Ingredients

• lamb or beef, gently boiled
• onion, garlic and tomato
• cumin, coriander, black pepper and a little heat if you like
• ghee or oil for frying
• fresh bread or rice for dipping

How to make it at home

1. Simmer the meat with onion and spices for 1.5 to 2 hours until it falls apart, and keep the broth.
2. Shred the meat by hand or with a fork while it is still warm.
3. Fry onion and garlic in a little ghee, add tomato, cumin and coriander and let it soften.
4. Add the shredded meat and some broth and let it simmer gently for 20 minutes.
5. Let the sauce reduce a little until thick and concentrated.
6. Heat the pot well, pour in the boiling fahsa and serve at once.

How is it eaten?

Fahsa is eaten very hot, with bread torn into pieces and dipped into the pot. It comes with sahawiq, rice and a fresh salad. Tip: wait a moment before the first bite, the stone pot stays hotter than you think.

Taste it at KAYAN

Fahsa is on the KAYAN menu in Haarlem. Order for pickup or book a table.